Monday, June 14, 2010

Lese fryes

Two 15th century cookbooks
Ab. 1420 A.D.

Lese fryes
—Take nessℏ chese, and pare it clene, and grinde hit in a morter smaƚƚ, and drawe yolkes and white of egges thorgℏ a streynour, and cast there-to, and grinde hem togidre; then̄ cast thereto Sugur, butter and salt, and put al togidre in a coffyn̄ of faire paast, And lete bake ynowe, and then̄ serue it forthe.

Modern English

Lese fryes (a baked cheese custard/cheese pie)
—Take soft cheese, and pare it clean, and grind small in a mortar, and draw egg yolks and whites through a strainer and cast this in with the cheese and grind this all together; then cast with this, some sugar, butter and salt, and put this all together in a coffin (standing pastry shell) of fair past (pastry), and let it bake enough, and then serve if forth.

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